Chocolate Chip Cookie Dough Ice Cream

 Description

This rich and creamy chocolate chip cookie dough ice cream is packed with chunks of edible cookie dough and smooth vanilla ice cream. It’s the perfect indulgent dessert with a balance of sweet, buttery dough and creamy texture—just like your favorite ice cream shop treat, made at home.

Ingredients

For Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tbsp vanilla extract
• Pinch of salt

For Edible Cookie Dough:

• ½ cup unsalted butter (softened)
• ½ cup brown sugar
• ¼ cup white sugar
• 1 cup heat-treated flour
• 2 tbsp milk
• 1 tsp vanilla extract
• ½ cup chocolate chips

 Instructions

1. Make Cookie Dough

1. Cream butter, brown sugar, and white sugar until smooth.
2. Add vanilla and milk, mix well.
3. Stir in heat-treated flour and chocolate chips.
4. Roll into small bite-sized pieces and chill.

2. Prepare Ice Cream Base

1. In a bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.
2. Chill mixture for 1–2 hours.

3. Churn Ice Cream

1. Pour mixture into an ice cream maker and churn according to instructions.
2. When thick, fold in cookie dough pieces.

4. Freeze

1. Transfer to a container and freeze for 3–4 hours until firm.
2. Scoop and enjoy!

 Notes

• Heat-treat flour (microwave or bake briefly) to make it safe to eat.
• You can skip churning by using a no-churn method (see tips below).
• Adjust sweetness based on preference.

 Tips

• For no-churn: whip 2 cups cream + fold in 1 can sweetened condensed milk + vanilla.
• Freeze cookie dough before mixing to keep chunks firm.
• Add fudge swirl or caramel for extra flavor.
• Let ice cream sit 5 minutes before scooping for best texture.

 Servings

Serves: 6–8 servings

Nutritional Info (Approx per serving)

• Calories: 350–450
• Carbohydrates: 30–40g
• Sugar: 25–30g
• Fat: 20–28g
• Protein: 3–5g

Benefits

• Energy-rich dessert for quick indulgence
• Customizable flavors (add nuts, caramel, fudge)
• Fun homemade treat for families
• No preservatives compared to store-bought
• Mood-boosting comfort food

 Q&A

Q: Can I make this without an ice cream maker?
Yes! Use the no-churn method with whipped cream and condensed milk.

Q: Is the cookie dough safe to eat?
Yes, since it uses heat-treated flour and no eggs.

Q: How long does it last in the freezer?
Up to 2 weeks in an airtight container.

Q: Can I make it dairy-free?
Yes, use coconut cream and plant-based milk/butter.

Q: Why is my ice cream icy?
It may not have enough fat or wasn’t churned properly.